Konjac glucomannan (KGM) is a water-soluble dietary fiber derived
from the root of the Konjac plant. Konjac foods, also called Shirataki Nooldes In Japan,
made from Konjac Glucomannan, are traditional Chinese foods
with a history spanning over two thousand years. Referred to
as Moyu or Juruo in China, and Konnyaku or Shirataki Noodles
in Japan, Konjac foods are a popular health food in the Asian
markets.

Konjac foods - Shirataki noodles ....

are naturally water soluble fiber with no fat, sugar, starch,
or protein.

contain zero net carbohydrates and zero calories.

are wheat and gluten free.

Pure Vegetable

can be stored in the room temperature for about one year.
Don't need refrigeration

JAS (Japan Agricultural Standard) Cetified Organic

are translucent and gelatinous, with no flavor of their
own - they easily absorb the dominant flavors of any soup
or dish.

are instant and come in a variety of styles and shapes
- you can simply toss salsa with Konjac instant pasta for
a quick meal

Konjac Tree
Konjac is a kind of plant that can live upto 3 years long, it mostly grows in the Southwest China mountainious region, the same beautiful area where Pandas live, Konjac plant has a very nice flower and fruit. The konjac root (tube) is rich of glucomannan fiber, 40-60%
dried konjac root is glucomannan fiber.

Konjac Root Fiber
Konjac fiber has the highest viscosity soluble fiber in nature, according to medical research, the higher the viscosity, the better to control blood sugar levels. Konjac fiber is the best soluble fiber for people with diabetes that want to control blood sugar level naturally.

Konjac Glucomannan is the most viscosity soluble fiber
in nature - it forms an extremely viscous solution.
Konjac Glucomannan has the highest molecular weight of any dietary
fiber known to science - molecular weight is between 200,000-2,000,000
Daltons.
Konjac Glucomannan has the highest water holding capacity of any soluble
fiber - up to 100 times its own water weight.
Konjac Glucomannan can form either a reversible or a thermo-non-reversible
gel.

Diets low in saturated fat and cholesterol that include a daily
intake of soluble fiber from whole oats or psyllium seed
may reduce the risk of heart disease.

The American Dietetic Association recommends that people consume
20 to 35 grams of fiber per day, of which 5 to 10 grams should be
soluble fiber. However, Americans typically average only about 12
to 17 grams of total fiber and only 3 to 4 grams of soluble fiber
a day - about half the recommended amount.

Soluble fiber is the only known food component that will lower blood
cholesterol when you add more to your diet. Foods high in soluble
fiber help prevent sugar from rising too high after meals by keeping
food in the stomach longer. Sugar is absorbed more slowly, preventing
free fatty acids and triglycerides from rising too high after meals.
Free fatty acids bind to insulin receptors and prevent insulin from
doing its job of driving sugar from the bloodstream into cells. In
addition, soluble fiber does the following:

It binds to fat in the intestines, preventing some fat absorption.

It dissolves fluids in the large intestine and forms a gel that
binds with bile acids in the intestines. As a result, the liver
converts more cholesterol to bile acids, and blood cholesterol levels
are reduced.

It slows digestion and the absorption of nutrients, resulting
in a slow and steady release of glucose from accompanying carbohydrates.

It soaks up excess bile acids found in the intestinal tract -
the same acids that are converted into blood cholesterol.

It delays stomach emptying, triggering satiety (a feeling of
fullness) that can be helpful in people with type 2 diabetes trying
to achieve weight loss goals.

Research proves that the higher the viscosity of soluble fiber, the
better the control of blood sugar level in patients with Type 2 diabetes:The
New England Journal of Medicine (May 11, 2000. v342: 1392-1398)Beneficial effects of high dietary fiber intake in patients with
type 2 diabetes mellitus."A high intake of dietary fiber, particularly of the soluble
type, above the level recommended by the ADA, improves glycemic control,
decreases hyperinsulinemia, and lowers plasma lipid concentrations
in patients with type 2 diabetes"

Med
Hypotheses. (June 2002; (6): 487-90)Glucomannan minimizes the postprandial insulin surge: a potential
adjuvant for hepatothermic therapy.
"Glucomannan (GM) is differentiated from other soluble fibers
by the extraordinarily high viscosity of GM solutions. Administration
of 4-5g of GM with meals, blended into fluid or mixed with food, can
slow carbohydrate absorption and dampen the postprandial insulin response
by up to 50%. "

Soluble fiber is found in oats, oatmeal, oat bran, beans, legumes,
barley, citrus fruits, and psyllium. It can also be found in gums,
including; Konjac gum, vegetable gum, pectin, guar gum and gum Arabic.
But generally, most have only a small percentage soluble fiber. Oat
bran contains the highest level of soluble fiber, about 14%. All other
grains contain much less. In comparison, fresh Konjac contains an
average of 13% dry matter, of which 64% is glucomannan, making glucomannan
the richest soluble fiber resource in nature.

Drink it with water:Three times daily before each meal, briskly stir one level
teaspoon konjac powder (about 4 gram) in 1 cup water, drink immediatly
before the begins to gel.

Use it as thickener:
Like cornstarch, but with 10 times the viscosity, Konjac Glucomannan
powder thickens sauces, gravies, puddings and pie fillings without
affecting taste.
Konjac Glucomannan is easy to use, dissolving easily into hot or cold
liquids.

Procedure:
Pour 2 cups of cold water into a pot. Stir in a 1/8 teaspoon of pickling
lime. Then, add 2 teaspoon of Konjac Glucomannan powder, stirring
continuously to a boil. Boil the mixture for about 3 minutes. Remove
from heat. A thermally stable (non-reversible) gel is formed once
the mixture cools down. Cut gel into small pieces, dip in water or
steam about 3-5 minutes and then cook in the way you like.

Konjac pasta can be boiled or cooked with vegetables, meat, or seafood.
It can then be tossed with sauces, vinegar, hot salsa, or ingredients
like pepper, onion, or garlic. To prepare Konjac pasta, simply dip
it in water for 3-5 minutes, and then prepare it any way you like.